Soybean protein food product

ABSTRACT

A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product. The new enzyme functions to clot a soybean protein (soymilk), thus permitting an effective production of new fermented soybean products, such as a soymilk cheese or a soymilk cream, as well as any other wide varieties of soybean protein food products.

This is a division of application Ser. No. 07/167,508 filed Mar. 14,1988; now U.S. Pat. No. 4,885,178.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a soybean protein product and method ofproducing the same, and in particular, to a soybean protein clottingenzyme which is utilized in the process of producing a soybean proteinproduct, a method of producing the soybean protein clotting enzymeeffeciently, and a method of making a soybean protein food product byuse of a soybean protein clotting enzyme.

2. Description of the Prior Art

In recent years, a vegetable food has received a great attention frommany people having an increased concern about their health in view ofthe tendency for most of people to eat an excessive amount of animalfoods or fats being the cause of such fatal diseases as heart diseases,or arteriosclerosis.

Generally, most of commonly available vegetable food products areartificially made from vegetable oils and fats, as quasi-vegetablefoods, and as such, a pure vegetable food product is not availableeasily from local shops, nowadays.

Among other vegetables, a soybean is, not to mention its high quality ofvegetable protein, a major food that has long been utilized in a varietyof food products, and is said to contain almost all essential nutritionfor human health.

Study and development have been made in an attempt to use a soybeanprotein for production of a pure vegetable food. However, a difficultyhas still remained in producing a fermented soybean protein food similarto a cheese which is made from milk. The reason is that a cheese isproduced via a rennin enzyme which clots milk proteins, but nobody hashitherto discovered an enzyme capable of clotting the soybean proteinsin a manner analogous to such rennin enzyme.

SUMMARY OF THE INVENTION

It is a primary purpose of the present invention to provide a novelsoybean protein food product.

In accomplishment of this purpose, in accordance with the presentinvention, a bacteria is discovered by the inventor, which is deemed tobelong to the genus Bacillus and releases a soybean protein clottingenzyme. The bacteria is name 26D7. It is therefore found that theaddition of such enzyme released by the 26D7 into a soybean proteinpermits an effective production of a new soybean protein food, such asfor example, a soymilk cheese or a soymilk cream.

It is another purpose of the present invention to provide a method ofproducing a soybean protein clotting enzyme efficiently.

In achieving this purpose, in accordance with the present invention, theabove-mentioned bacteria (26D7) is cultured at a medium comprising 0.1%yeast extract, 0.02% casamino acid, 0.1% ammonium sulfate, 0.05% sodiumcitrate, 0.01% magnesium sulfate, 1.0% phosphate, and 5.0% soymilk(adjusted to pH6.0 by addition of KOH).

Accordingly, in the presence of 5.0% soymilk, the strain 26D7 is foundto produce a sufficient activity of a soybean protein clotting enzyme soas to clot the soymilk in a satisfactory manner.

It is still another purpose of the present invention to provide asoybean protein clotting enzyme per se which is effective for clotting asoybean protein.

To this end, in accordance with the present invention, there is obtaineda soybean protein clotting enzyme of the following characteristics.

    ______________________________________                                        Molecular weight:  approx. 30000                                              Optimal temperature:                                                                             approx. 80° C.                                      Thermal stability: stable at 35° C.-40° C.                                         for 30 min.                                                Optimal pH:        below pH 6.0                                               pH stability:      stable at pH4-pH9                                                             for 12 h.                                                  Influence of metal ions:                                                                         null                                                       Influence of inhibitors:                                                                         enzymatic activity                                                            is halted by phenyl                                                           methyl sulfonyl fluoride                                                      and tosyl fluoride.                                        Proteolytic activity                                                                             a sort of serine                                           and enzyme:        protease                                                   ______________________________________                                    

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph showing the activity of a soybean protein clottingenzyme in relation to a soymilk concentration in a culture medium;

FIG. 2 is a graph showing the relation between bacteria growth andsoybean protein clotting enzyme activity, in which also shown is theproteolytic activity of the same soybean portein clotting enzyme;

FIG. 3 is a graph showing the optical measurement results of crudeenzyme fractions eluted through a CM-cellulose column chromatography inaccordance with a NaCl linear gradient, and also showing the respectivepeak activities of first and second soybean protein clotting enzymefraction groups (I) and (II);

FIG. 4 is a graph showing the optical measurement results of furtherpurified fractions of soybean protein clotting enzymes corresponding tothe first fraction group (I) in the FIG. 3;

FIG. 5(A) is a graph showing an optimal temperature range for therespective activities of the first and second soybean protein clottingenzyme fraction groups (I) and (II);

FIG. 5(B) is a graph showing a thermal stability range for therespective activities of the first and second soybean protein clottingenzyme fraction groups (I) and (II);

FIG. 6(A) is a graph showing a pH effect on the respective activities ofthe first and second soybean protein clotting enzyme fraction groups (I)and (II):

FIG. 6(B) is a graph showing a pH stability range for the respectiveactivities of the first and second soymilk clotting enzyme fractiongroups (I) and (II);

FIG. 7 is a graph showing an optimal pH range for the proteolyticactivity of an isolated soybean protein clotting enzyme; and

FIG. 8 is a graph showing an optimal temperature range for theproteolytic activity of an isolated soybean protein clotting enzyme.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION

Firstly, we, the inventors of the present invention, effected a numberof screening procedures in order to find a microorganism, or a bacteriacapable of releasing a soybean protein clotting enzyme. Soils and plantswere mainly collected and subjected to screening procedures in a knownconventional way.

As a result, we discovered and succeeded in isolating a new bacteriawith the property of releasing a soybean protein clotting enzyme in thepresence of a soybean protein, and hereby let it be known that thebacteria strain is named 26D7 and has been deposited under the depositnumber FERM BP-1778 at the authorized Japanese depositary, Agency ofIndustrial Science and Technology, with its address at 1-3, Higashi1-chome, Tsukuba-shi, Ibaraki-ken, Japan, in conformity with theprovisions of Butapest Treaty on the international recognition of thedeposit of microorganism for the purposes of patent procedure.

Now, description will be given of the bacterial properties and cultureof the above-mentioned strain 26D7.

Culture Medium

The microorganism identified as 26D7 was cultured in a medium preparedfrom the ingredients shown in the Table 1 below.

                  TABLE 1                                                         ______________________________________                                        Beef extract          10     g                                                Polypeptone           10     g                                                NaCl                  5      g                                                Distilled water       1000   ml                                               ______________________________________                                    

The foregoing medium may be formed on a plate as a plate medium byaddition of 1.5% agar thereinto.

Bacterial Properties

Thus-cultured strain 26D7 was determined its bacterial properties. Theresults are shown in the Table 2 below.

                  TABLE 2                                                         ______________________________________                                        Shape               rod                                                       ______________________________________                                        Sporulation         +                                                         Gram staining       +                                                         Growth at                                                                     45° C.       +                                                         65° C.       -                                                         Growth in 7% NaCl   +                                                         Voges-Proskaver reaction                                                                          +                                                         Catalase            +                                                         Growth in anaerobic state                                                                         +                                                         Motility            +++                                                       Utilization of carbohydrate                                                                       ±                                                      Glucose                                                                       ______________________________________                                    

The above results suggest that the strain 26D7 in question might belongto the genus Bacillus.

Next, description will be made in regard to a a soybean protein clottingenzyme release by the 26D7, and procedures for isolating and purifyingsuch enzyme, hereinafter.

The first stage for encouraging the aforementioned strain 26D7 toproduce soybean protein clotting enzymes is such that the strain 26D7 iscultured in a best preferred medium prepared in accordance with theTable 3 below. Or alternatively, any other kinds of media may be used,which contains required nutrition sources, including nitrogen and carbonsources, insofar as the media per se contain nitrogen source (soybeanprotein) and phosphate. It is important that nitogen source (soybeanprotein) and phosphate be added in the medium in order to insure therelease of soybean protein clotting enzymes from the bacteria 26D7,which function to clot the soymilk in this instance.

                  TABLE 3                                                         ______________________________________                                        Yeast extract     0.1%                                                        Casamino acid      0.02%                                                      Ammonium sulfate  0.1%                                                        Phosphate         1.0% - Sodium citrate  0.05%                                Magnesium sulfate  0.01%                                                      Soymilk           5.0%                                                        ______________________________________                                         Note: Adjusted to pH 6.0 by adding KOH.                                  

Regarding the above-listed composition of medium in Table 3, it ispreferable that the concentration of the soymilk should srictly be setat 5.0% as above, since experiments show that a soymilk concentrationbelow or above 5.0% results in the reduced production of the soybeanprotein clotting enzyme as understandable from FIG. 1.

The strain 26D7 was inoculated into the above-mentioned medium, andcultured therein in an aerobic condition by means of a conventionalshaking-type aeration and agitation device at a temperature of 45° C.for 48-72 hours. In terms of the aeration, care must be taken to controlthe air supply to the medium at a moderate degree, avoiding anexcessively greater or smaller amount of air supplied, because itadversely affects the productivity of the soybean protein clottingenzyme. Preferably, the aeration and agitation should be carried out bya suitable rotary shaker at 200-400 rpm, keeping the air supply at0.5-0.8 VVm.

Under those conditions, the 26D7 was grown and soybean protein clottingenzymes were produced, as shown in FIG. 2. In this connection, we alsodetermined the proteolytic activity of the same soybean protein clottingenzymes, for the sake of comparison between the soybean protein clottingactivity and proteolytic activity of the soybean protein clottingenzymes.

After the above-described culture of 26D7, the purification andisolation of the soybean protein clotting enzyme were conducted, whichwill be set forth below.

The cultured medium (in liquid) was filtered through a kieselguhr, and aresidual layer on the kieselguhr, which contains crude soybean proteinclotting enzymes, was injected into a 55% saturated ammonium sulfatesolution for the purpose of precipitation. Thereafter, the precipitateof crude soybean protein clotting enzymes was desalted by a gelfiltration chromatography using a Sephadex G25 gel column (availablefrom Pharmacia Fine Chemicals) to thereby obtain the fractions of thecrude soybean protein clotting enzymes.

The desalted enzyme fractions were purified chromatographically using aCM-cellulose column (Pharmacia Fine Chemicals). Specifically, after thedesalted fractions were chromatographed on such cellulose powder column,an appropriate volume (3-5 ml) of different NaCl solutions withgradually different NaCl concentrations ranged from 0M to 2M wereprepared so that a linear NaCl gradient was provided for obtainingmultiple fractions in accordance with the NaCl linear gradient. Then, bydispensing each of such different NaCl solutions into the column, eacheluate dropped from the column was received in a cell, so that pluralcells of eluate were prepared and labelled their respective fractionnumbers. Then, the eluate cells were measured by a spectrophotometer at280 nm. The resultant absorbance of each eluate is shown by the dottedline in FIG. 3, which reveals the peak absorbance values at the fractionNos. 75-100. On the other hand, the activity of the soybean proteinclotting enzymes was determined at each of those eluate cells, with theresult that the enzymatic activity ( ) was a first peak fraction group(I), thus coinciding with the foregoing peak absorbance values of thesame eluate, and further observed substantially at fraction Nos. 120-130as a second peak fraction group (II), as shown in FIG. 3.

Accordingly, it is seen that the soybean protein clotting enzymes existat the fraction Nos. 75-100 as well as 120-130.

Next, the eluate in the cells with those fraction Nos. 75-100 and120-130 were furthermore purified by a gel filtration chromatographyusing Sephadex G-100 gel column (Pharmacia Fine Chemicals) in order toobtain an isolated soybean protein clotting enzyme. Each eluatetherefrom was renumbered its fraction number and measured its absorbanceat 280 nm and determined the activity of the soybean protein clottingenzyme. The results are shown in FIG. 4, and the chromatogram of thefirst peak fraction group (I) on this Sephadex G-100 gel columnrepresents a single band pattern in a sense similar to that developed bySDS electrophoresis. The measurement of such fraction group (I)indictates that the molecular weight of the isolated soybean proteinclotting enzyme is approximately 30000.

The optimal temperature range and thermal stability for the peakacitivity of the above-discussed soybean protein clotting enzymes wereexamined, and the results are shown in FIGS. 5(A) and 5(B),respectively. It is observed that the optimal activity temperature forthe enzymes at the first peak fraction group (I) is approx. 80° C.,whereas as for the crude enzymes at the second peak fraction group (II),the optimal activity temperature thereof is approx. 65° C., as in FIG.5(A), and that, in terms of the thermal stability, the finally isolatedenzyme obtained by the Sephadex G-100 stands stable at 35°-40° C. for 30min., as in FIG. 5(B).

The pH effect and pH stability of the soybean protein clotting enzymesat the first and second peak fraction groups (I) and (II) weredetermined, and the results are shown in FIGS. 6(A) and 6(B). From FIG.6(A), it is noted that the optimal pH range for the enzyme activity atboth peak fractions (I) and (II) lies below pH 6.5, while on thecontrary, at the pH level above pH 6.5, most of the enzyme activity isterminated. The pH stability of the enzymes at those peak fractiongroups, as in FIG. 6(B) is maintained at pH 4 to pH 9; in other words,at the pH ranges from pH 4 to pH 9, about 70% of both enzymes remainsalive and active for 17 hours at the temperature of 4° C.

Further, the influence of metal ions and inhibitors upon the soybeanprotein clotting enzymes was examined, and as a result thereof, therewas almost no metal ion influence on both of the soybean proteinclotting enzymes at the first and second peak fraction groups (I) and(II), but, according to the inhibitor experiments, the clotting activityof the enzyme at the first fraction group (I) was completely inhibitedby phenyl methyl sulfonyl fluoride (PMSF) and tosyl fluoride (TSF),whereas only by ethylene diamine tetra-acetic acid (EDTA), wascompletely inhibited the clotting activity of the enzyme at the secondpeak fraction group (II). This result of inhibitor experiments indicatesthat the first peak fraction group (I) contains a kind of serineprotease and the second peak fraction group (II) contains a kind ofmetal protease. The details of those metal and inhibitor experiments areshown in the Table 4 below.

                  TABLE 4                                                         ______________________________________                                                         Relative activity (%)                                        Chemicals  Conc.(M)    (I)       (II)                                         ______________________________________                                        ZnSO.sub.4 7H.sub.2 O                                                                    1 × 10.sup.-3                                                                       100       100                                          CuSO.sub.4 5H.sub.2 O                                                                    1 × 10.sup.-3                                                                       100         93.3                                       MgCl.sub.2 6H.sub.2 O                                                                    1 × 10.sup.-3                                                                         94.3      96.4                                       MnSO.sub.4 4H.sub.2 O                                                                    1 × 10.sup.-3                                                                       100       100                                          CaCl.sub.2 2H.sub.2 O                                                                    1 × 10.sup.-3                                                                         91.6    100                                          BaCl.sub.2 2H.sub.2 O                                                                    1 × 10.sup.-3                                                                       100       100                                          FeSO.sub.4 7H.sub.2 O                                                                    1 × 10.sup.-3                                                                       100         96.2                                       LiOH H.sub.2 O                                                                           1 × 10.sup.-3                                                                       100       100                                          HgCl.sub.2 1 × 10.sup.-3                                                                       100         90.2                                       TSF        1 × 10.sup.-2                                                                        0        100                                          EDTA       1 × 10.sup.-2                                                                       100        0                                           PMSF       1 × 10.sup.-2                                                                        0        100                                          None                   100       100                                          ______________________________________                                    

FIGS. 7 and 8 are intended to show the optimal pH range and temperaturefor the proteolytic activity of the isolated soybean protein clottingeznyme, respectively.

Method of Producing a Soybean Protein Food

Now, we will describe the method of producing a cheese-like soybeanprotein food, as one of the preferred embodiments, by use of theabove-stated soybean protein clotting enzyme.

In accordance with the present invention, a best preferred method formaking such cheese-like food involves, at first, preparing a basematerial by admixing the undermentioned items, and sterilizing the basematerial by a heating treatment at 80° C. for 30 min.

    ______________________________________                                        (a)     Soybean protein solution prepared by                                          liquifying a soybean protein powder                                           so that the soybean protein concentration                                     amounts to 7.5%.                                                      (b)     Lactose        2%                                                     (c)     Fat            25% (as a solid fat)                                   (d)     Emulsifier     2% against the fat                                     ______________________________________                                    

While in the present embodiment, the soybean protein powder is utilized,it should be understood that a soymilk commonly on the market, or asoymilk for industrial use in other soybean food products, may also beutilized.

During the heat sterilizing treatment, the soybean protein is denatured.

Thereafter, the aforementioned base material is homogenized by means ofa suitable homogenizer at 150 kg/cm² at the temperature of 70° C., andthen, the homogenized base material is placed in a suitable thermostator thermostatic vessel (such as a cheese fermentation vessel) andmaintained therein at the temperature of 40° C. (preferably under theconditions of pH 6.5-6.6 and approx. 0.2 acidity). At this step, 2-3%lactic acid bacteria starter (pH 4.5-pH 4.7 and 0.2-0.75 acidity) isadded into the the thermostatic vessel. The base material is let standunder this condition for about 30 min.

Meanwhile, a soybean protein clotting enzyme solution is prepared byadding 0.03-0.06% enzyme powder of the previously described soybeanprotein clotting enzyme into 0.2M NaCl solution.

When the pH and acidity conditions in the thermostatic vessel becomes atpH 6.4-4.7 and about 0.25, respectively, the soybean protein clottingenzyme solution is injected into the vessel, whereupon the base materialbecomes clotted into a curd by virtue of the soymilk in the basematerial being clotted by the soybean protein clotting enzyme.

The base material is transformed into a cheese-like curd for about 2 hr.and 30 min, and when it is acertained that the curd state of the basematerial reached at a proper degree, the curd is cut into apredetermined pieces, and each pieces of curd is left as it stands forabout 30 min., allowing separation of a whey therefrom.

Thereafter, the curd is mounted onto a mold device (a hoop) comprising aflat upper die and a lower die of a substantially top-opened cubic shapehaving plural holes perforated in its lateral walls and bottom wall, andthen, after placing the curd in the lower die, the upper die is lowereddown into the lower die, to thereby press the curd, forcing out waterfrom the curd through the plural holes of the lower die.

At this stage, it is important to note that variations of the pressureagainst the curd provide a number of different natures of fermentedsoybean protein food products. For example, to keep applying a pressureof 4-5 kg/cm² to the curd for about 10 hours at the ambient temperatureof 12°-15° C. results in producing a soft cheese-like soybean proteinfood product. A hard cheese-like food product, or a yogurt-like foodproduct may be made by adjustment of pressure against the curd, asdesired. In addition, a soybean protein cream may be produced if thelactic acid bacteria is not added. Moreover, addition of a flavor orother seasoning may avoid a bitter taste inherent in this fermented foodproduct, and give a more smooth taste thereto.

While having described the present invention as above, it should beunderstood that the invention is not limited to the illustratedembodiments, but other replacements, modifications, or additions may bepossible without departing from the scope and spirit of the appendedclaims for the invention.

Accordingly, from the above description, it is to be appreciated thatthe soybean protein clotting enzymes in accordance with the presentinvention is quite effective in clotting a soymilk or other soybeanproteins, and may find use in a great wide variety of applications forproducing many new soybean protein food products.

What is claimed is:
 1. A cheese-like soybean protein food productconsisting essentially of clotted soybean protein which has been clottedwith an enzyme released from a microorganism designated FERM BP-1778. 2.A soybean protein food product according to claim 1, wherein saidsoybean protein clotting enzyme has the following properties:(a)approximately 30000 molecular weight; (b) a first peak soybean proteinclotting activity at a temperature of about 80° C. and a second peaksoybean clotting activity at a temperature of about 65° C.; (c) stablefor 30 min. at a temperature of 35°-40° C.; (d) stable for 17 hrs. at atemperature of 4° C. under a pH of from pH 4 to 9 with 70% soybeanprotein clotting activity remaining; (e) an increased soybean proteinclotting activity at a pH range below 6.0 and termination of soybeanprotein clotting activity at a pH range above 7.0; (f) said first peaksoybean protein clotting activity being completely inhibited by phenylmethyl sulfonyl fluoride and tosyl fluoride, and said second peaksoybean protein clotting activity being completely inhibited by ethylenediamine tetra-acetic acid; and (g) said soybean protein clottingactivity being substantially not influenced by metal ions.
 3. Thesoybean protein food product according to claim 2, wherein saidmicroorganism is cultured in a culture medium comprising 0.1% yeastextract, 0.02% casamino acid, 0.1% ammonium sulfate, 0.05% sodiumcitrate, 0.01% magnesium sulfate, 1.0% phosphate, 5.0% soymilk, andwherein said culture medium is adjusted to pH 6.0 by adding KOHthereinto.
 4. The soybean food product according to claim 2 in the formof a soft cheese-like food product.
 5. The soybean food productaccording to claim 2 in the form of a hard cheese-like food product. 6.The soybean food product according to claim 2 in the form of a cream. 7.The soybean food product according to claim 2 having the consistency ofyogurt.
 8. The soybean protein food product according to claim 1,wherein said microorganism has the following properties:

    ______________________________________                                        Shape               rod                                                       ______________________________________                                        Sporulation         +                                                         Gram staining       +                                                         Growth at                                                                     45° C.       +                                                         65° C.       -                                                         Growth in 7% NaCl   +                                                         Voges-Proskaver reaction                                                                          +                                                         Catalase            +                                                         Growth in anaerobic state                                                                         +                                                         Motility            +++                                                       Utilization of carbohydrate                                                                       ±                                                      glucose                                                                       ______________________________________                                    